Ecological-level associations between highly processed food intakes and plasma phospholipid elaidic acid concentrations: results from a cross-sectional study within the European prospective investigation into cancer and nutrition (EPIC).

TitleEcological-level associations between highly processed food intakes and plasma phospholipid elaidic acid concentrations: results from a cross-sectional study within the European prospective investigation into cancer and nutrition (EPIC).
Publication TypeJournal Article
Year of Publication2011
AuthorsChajès V, Biessy C, Byrnes G, Deharveng G, Saadatian-Elahi M, Jenab M, Peeters PHM, Ocké M, Bueno-de-Mesquita BH, Johansson I, Hallmans G, Manjer J, Wirfält E, Jakszyn P, González CA, Huerta J-M, Martinez C, Amiano P, Suárez L R, Ardanaz E, Tjønneland A, Halkjaer J, Overvad K, Jakobsen M U, Berrino F, Pala V, Palli D, Tumino R, Vineis P, de Magistris M S, Spencer EA, Crowe FL, Bingham S, Khaw K-T, Linseisen J, Rohrmann S, Boeing H, Nöethlings U, Olsen K S, Skeie G, Lund E, Trichopoulou A, Zilis D, Oustoglou E, Clavel-Chapelon F, Riboli E, Slimani N
JournalNutr Cancer
Volume63
Issue8
Pagination1235-50
Date Published2011 Nov
ISSN1532-7914
KeywordsCohort Studies, Cross-Sectional Studies, Dietary Fats, Energy Intake, Europe, Fast Foods, Fatty Acids, Female, Food Habits, Food Handling, Humans, Interviews as Topic, Male, Middle Aged, Multivariate Analysis, Neoplasms, Nutrition Surveys, Oleic Acid, Phospholipids, Questionnaires
Abstract

Elaidic acid is the main unnatural trans fatty acid isomer occurring during partial hydrogenation of vegetable oils used as ingredients for the formulation of processed foods. The main objective is to assess associations between processed food intakes and plasma phospholipid elaidic acid concentrations within the European Prospective Investigation into Cancer and Nutrition study. A cross-sectional study was used to determine fatty acid profiles in 3,003 subjects from 16 centers. Single 24-h dietary recalls (24-HDR) were collected using a standardized computerized interview program. Food intakes were computed according to their degree of processing (moderately/nonprocessed foods, processed staple foods, highly processed foods). Adjusted ecological and individual correlations were calculated between processed food intakes and plasma elaidic acid levels. At the population level, mean intakes of highly processed foods were strongly correlated with mean levels of plasma elaidic acid in men (P = 0.0016) and in women (P = 0.0012). At the individual level, these associations remained but at a much lower level in men (r = 0.08, P = 0.006) and in women (r = 0.09, P = 0.0001). The use of an averaged 24-HDR measure of highly processed food intakes is adequate for predicting mean levels of plasma elaidic acid among European populations.

DOI10.1080/01635581.2011.617530
Alternate JournalNutr Cancer
PubMed ID22043987